Sunday, October 19, 2008

Are you interested in fixing a fabulous breakfast that will leave your family as slaves at your feet? This will do it. And with a bread machine and a can of apple pie filling at your fingertips they'll never even know how easy it was.

And for all you out there wondering what cardamom is (I got that question in last week's recipe, apparently I'm on a cardamom fix here) it's a spice that can easily be found in your local grocery store spice section and is used all over the world in both its seed form and ground. This particular recipe calls for using ground cardamom and since it's related to ginger it pairs very well with other apple-pie type spices such as nutmeg, cloves or cinnamon.

In a small bowl gently heat the milk, butter and eggs until the butter just begins to melt. Add the mixture to the bucket of your bread machine then add the flour, sugar, salt, cardamom and yeast and mix on the "dough" cycle. If you don't have a bread machine then prepare it as you would any regular make-it-by-hand recipe by adding the yeast, sugar, cardamom and salt to the liquid mixture then adding the flour little by little until it can be kneaded by hand.

Let the dough rest for 30 minutes, punch it down and let it rise again for another 30 (all this is done in your bread machine). When the dough is ready, separate it into 10 equal portions (or less or more depending on the size you're aiming for). Rough each section out into a uniform circle then add a spoonful of pie filling to the center. Fold the dough over into a half circle, carefully sealing it. It works best to press the edge with the tines of a fork to seal it well but make sure you don't get any of the filling along the edge where the seal should be because it won't stick together with the filling slicking things up.

Let the turnovers rise for about 30 minutes then bake at 350 degrees for about 25 minutes or until golden brown. As a trick I'll often give my bread a quick shot of cooking spray before it heads into the oven to give it a nice golden color. Let the turnovers cool and while they cool mix the powdered sugar, butter and extracts together. Add the milk little by little until the icing can be drizzled over the top of the turnovers for a pretty finish.

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Happy Birthday Luke! Today is my brother's birthday and I have to show off his Schwarzenegger catfish he caught this month. Anyone have a good recipe for catfish?

Judging by the size of this monster (the fish that is, not the brother) I'm guessing Luke's been sneaking off to fish near the CIA's secret nuclear testing facility again. That would explain the night photo and the mutant proportions--and it would be just like Luke. Hope you have a great day my brother--and stay out of trouble!

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Looking for something to write about? This month's Write-Away Contest theme is "Ghosts" and the prize is a $50 gift certificate from The Company Store. The deadline is the 22nd!

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comments:

WOW! The turnover looks so yummy! ...and the fish....that is some fish! Teach a man to fish...well, it looks like he can eat into part of his lifetime with that one :-) I can't believe your brother Luke's birthday is today! I have a son, Luke, and today is his birthday! He will be 7, and we will be celebrating! I am up early to make 3 pizzas and decorate the cake!

I had to shake my head and laugh at the irony. Just yesterday evening, I thought, "I miss cutie pies" (those are store-bought turnover things that I have loooved my whole life), and I wondered if I could figure out how to make something similar. Then you post this recipe. After I make a trip to the store some day soon, I'll give it a spin. Thanks!

That looks delicious, but doesn't look like it would ever be breakfast around here - I'd have to get up at 3 am to serve it for breakfast. Maybe I could make it ahead and reheat for breakfast? adding the drizzle in the morning.

Dangit! Now I have to make those or I will feel unfulfilled. I want one of those SO BAD right now.

Just looked and apparently I have cardamom in both ground and seed form, though I can't remember ever using it. In my head I always say it "cardamon" so evidently I am not very familiar with it, but still felt the need to stock up. Tellie

Those turnovers look heavenly. :) I have very fond memories of spending the night at my Grandparents' house, and waking up to apple turnovers for breakfast. Sadly, they weren't homemade cardamon turnovers, but rather pepperidge farm turnovers, but still, loved them. Actually, I have some in my freezer right now.

So I was snooping around my own blog this morning, looking for recipes I could make this week, and I came across this delicious rice recipe:http://jellyjules.com/?p=374(how do you like me pimping my own recipes on your blog?) I can't help it, though, because it includes both cardamon AND saffron, so I think you and your family will love it. We like it with shrimp, but it would also be yummy with roast chicken...

I wasn't fishing at any top-secret government facilities....that time.

I did find parts of a 10 million year old whale skeleton at a nuclear power plant last summer (until "da man" chased me off)and I got into a whole mess of striped bass Saturday at Regan national Airport in DC until the cops came. I am just the James Dean of outdoor sports.

Ooh gosh that sounds tasty! I love the cardamom pods in Kheer (Indian rice pudding), but whatever you do don't bite down on a whole seed pod, unless you want your tongue to have a cardamomy burning sensation for a long time!